Butter-less Butternut Squash Crumble (Savory)

by Chrissy

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I love Trader Joe’s, especially during the holiday season. Why? Well, because they come up with the best seasonal items, making it possible for drinks like this Spiked Pear Ginger Cider.

They are loaded with a variety of squash to choose from, for a set price. There is never a surprise on your receipt when you couldn’t resist picking the biggest butternut squash in the barrel, whether or not the recipe actually called for 7 lbs of squash…

They also sell a decorative cinnamon broom. Who needs one? Everyone does, right? They just smell so darn good and remind me of a favorite Halloween movie, Hocus Pocus…and also might elicit fond daydreams of one day playing Quidditch. (Don’t judge, everyone wishes they could play, right?)

Plus, I bet if every mother bought a cinnamon broom for her rowdy child, the house would not only smell festive, but the floors would be full of twigs clean as a whistle! It’s a win, win.

Eh hem. Let me get back to this awesome recipe. While perusing some favorite blogs, I came upon the idea of a savory crumble. Yea, I didn’t believe it either. So, naturally, I had to grab the largest butternut squash that my local TJ’s had to offer (snag a sample of hot spiced cider on the way out), and scoot my booty to the LYK to get cookin’.

 

Here’s the scoop:

Prep the crumble topping and set aside.

Prep the squash and other fresh ingredients.

Get the garlic and onions cooking in the hot olive oil.

Measure spices & combine.

Toss into onion mixture.

Add the squash and carrots. (carrots not pictured in here, since the stroke of genius to add them came to me a bit later).

Add chicken stock and wine and cook down. Add the apples and cook for the last few minutes. Turn the heat off, throw in the crumbled feta and transfer to greased baking dishes (individual or family-style).

Top with the crumble mixture and lightly pack down.

It’s ready for the oven.

Dig in!

Although, if it’s easier, transfer the individual serving to a bigger dish so you don’t make a huge mess while trying to contain the delicious ness beneath that crust.

See, much, much easier.

Stay tuned for many many more butternut squash recipes! (I warned you I picked out the biggest squash!)

 .

Butter-less Butternut Squash Crumble (Savory)

adapted from: Cannelle et Vanille

serves 6-8

 

Quinoa Crumble Topping

¾  cup whole wheat flour

¾  cup cooked quinoa, room temperature

2 Tbsp grated parmesan cheese

3 Tbsp parsley, finely chopped

1/2 tsp black pepper

5 Tbsp olive oil

 

Butternut Squash Filling

2 Tbsp olive oil

1 large shallot, thinly sliced

1 small onion, halved and sliced

2 cloves garlic, minced

4 cups butternut squash, cubed

3 medium carrots, chopped

2 Tbsp finely chopped parsley

1 ½ tsp dried sage leaves

¼ tsp dried thyme

1/2 tsp salt

1/2 tsp black pepper

3/4 tsp ground coriander

1/8 tsp ground nutmeg (about a pinch)

1 large Gala apple, peeled and diced

3/4 cup low-sodium chicken stock

¼ cup white wine

2 ounces light feta cheese, crumbled

Directions:

While oven is preheating oven to 400 F, cook the quinoa in chicken broth (2 to 1 ration of broth to quinoa).

In a medium bowl, add all of the “crumble topping” ingredients, except for the olive oil; mix together with your hand. Add olive oil and continue mixing with your hand until texture is crumbly but somewhat sandy-like. Set aside in the fridge, while preparing the filling.

In a large pan, heat the olive oil and add the garlic; after a minute add the shallot and onion. Cook for 7-8 minutes, over low heat, stirring occasionally. Add the butternut squash, carrot, parsley, sage, salt, pepper, coriander, and thyme and cook over medium heat for about 5 minutes, stirring occasionally. Add the chicken broth and white wine simmer over medium-low heat for 10 minutes, adding the apple pieces in the last 4-5 minutes. Add the crumbled feta and stir a few times to distribute.

In a greased baking dish, transfer the filling from the pan and top with the crumble. Or, if you are making individual servings, fill ramekins about 3/4 to the pack on the topping.
For a family-style dish, bake for 40 minutes. For individual servings, place ramekins on a baking sheet and bake for 20-25 minutes.

 

From the Little Yellow Kitchen,

Chrissy

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7 Responses to “Butter-less Butternut Squash Crumble (Savory)”

  1. this looks so hearty and yummy and i love your pics…as always :)

  2. This looks out of this world! I wish I could have this today…I’ve been on the road forever…and so I totally miss all these great, heatlhy homecooked meals!

  3. There’s been a huge butternut squash sitting on my counter for over a week now just begging to be cooked! I can’t wait to try this. And I agree – TJ’s is the BEST!

  4. Chrissy

    Oh my goodness… do it!

    Also, if you have extra butternut squash left over, use it for the recipe I’ll post in a couple of days! Hint: it’s a pumpkin veggie stew… mmmm!

  5. That’s a GREAT recipe. Healthy and delicious! I love butter nut squash, but some times you’ve got to change it up!

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